Made with our crave-worthy granola that forms the perfect crunchy base, this tart is filled with creamy Greek yogurt kissed with vanilla and topped with a rainbow of juicy fresh fruit. It’s light, bright, and just the right amount of indulgent!
Instructions
1. Preheat oven to 350°F (175°C). Lightly grease 4 mini tart pans or use a muffin tin for smaller tarts.
2. In a bowl, mix Back Roads Granola, almond flour, melted coconut oil, maple syrup, and salt until well combined. Press the mixture firmly into the tart pans to form an even crust. Use the back of a spoon to compact it.
3. Bake for 8-10 minutes or until lightly golden. Let them cool completely in the pans, then gently remove.
4. Stir together the yogurt, sweetener, and vanilla until smooth.
5. Spoon yogurt into each tart shell. Top with fresh fruit, edible flowers, and an extra sprinkle of Back Roads Granola for crunch.
6. Serve immediately or refrigerate up to 2 hours before serving for a chilled treat.
Tips
These are best enjoyed the same day to keep the crust crisp.
Make it vegan by using plant-based yogurt and maple syrup.
Add a bit of lemon zest or cinnamon to the yogurt for a twist.